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2 Servings
Total Time: 10min
Shared By Simon (Remy) P

Buffalo Chicken Pasta Salad

Ingredients

  • For the pasta:
  • 120g cooked pasta
  • 2 chicken breasts cooked
  • 2 stalks celery
  • Handful cherry tomatoes
  • 1 yellow pepper
  • 2 tbsp. reduced-fat ranch dressing
  • Large handful mixed leaves
  • For the buffalo sauce:
  • 110ml peri-peri sauce
  • ½ tsp. garlic powder
  • 2 tbsp. reduced-fat butter or margarine
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Directions

  1. 1. Place a saucepan over a medium heat and add the peri-peri sauce and garlic powder. Cook for 2 minutes, then add butter and salt and cook for a further 5 minutes, stirring occasionally. Remove from the heat and allow to cool for a few minutes.
  2. 2. Chop celery, tomatoes and pepper into bite-size pieces, and then shred the chicken using two forks. Place into a large mixing bowl with the cooked pasta.
  3. 3. Pour over buffalo sauce and toss it through the pasta salad. Divide amongst 2 meal-prep containers and drizzle a little ranch dressing over each, and serve with a handful of mixed leaves or your favourite side salad. Refrigerate for up to 3 days and enjoy hot or cold.

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